No-Churn Melon Sorbet with Basil
No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.
Super creamy and rich melon sorbet spiced with just a hint of basil.
I can’t believe something so good can come out of freezing a simple fruit like melon. Yup, that’s right, I just described the entire recipe.
But, really it is that simple.
I was never a big fruit person. I mean, I loved the taste, but somehow I wasn’t very fond of biting into them.
Still am a little picky when it comes to that. Much less, but still…
Blending fruit into awesome new foods was a great alternative. One of the first memories of blended fruit dessert is a strawberry and cream blended drink. Which was super delicious and creamy. You should totally try that sometimes, if you haven’t already 🙂
Freezing a blended fruit is the next stage of deliciousness 🙂
And most of all, you don’t really need all that much. Mostly just fruit, some water, if the fruit doesn’t have high water content, maybe some sweetener and that’s it.
Why I love this melon sorbet?
Because it’s made only with melon and basil. Melon is made mostly of water and you don’t need to add extra. If the melon is ripe enough it is so sweet, that it doesn’t require any extra sweetening.
And since I’m greatly obsessed with herbs, I just had to add some. Basil is the right way to go. Works so well and adds more summery flavors! 🙂
Oh, how cool does it look when you serve it in a melon shell. Awesome for a garden party 🙂 You can freeze it in a shell directly if you are serving it immediately or transfer in to the shell right before showing it to your guests.
I’m getting hungry! Are you?
NO-CHURN MELON SORBET WITH BASIL
- 1 ripe melon of any kind, spooned out into chunks, frozen for 1-2 hours
- 20-30 fresh basil leaves
Place the frozen melon chunks and fresh basil into a food processor and pulse until coarsely chopped. Keep beating until you get a smooth and creamy consistency.
Transfer to an airtight container and freeze until firm, for about 3-4 hours.
If you have an ice cream maker, prepare the mixture without pre-freezing the melon. Cool it in the fridge for an hour and make it as per instructions.